Pressure Cooker Lemon Turkey Meatball Soup

Image of France Cevallos
Rated 4.5 based on 7 customer reviews
Pressure Cooker Lemon Turkey Meatball Soup
Pressure Cooker Lemon Turkey Meatball Soup


For best results, we recommend using:


Mealthy Tip

Use 85% lean ground turkey for moist and tender meatballs. If you prefer, you can substitute ¾ cup orzo pasta instead of using beans. Use a melon baller to scoop and make the meatballs an even size.

Serve with crusty garlic bread. Top with extra chopped parsley and/or grated Parmesan cheese.

Nutrition Facts

Per Serving: 309 calories; 16g fat; 20.6g carbohydrates; 23g protein; 90mg cholesterol; 1169mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 309 Calories from Fat142
% Daily Value*
Total Fat 16g 24%
Saturated Fat4g 19%
Trans Fat0.2g
Polyunsaturated Fat3.4g
Monounsaturated Fat6.5g
Cholesterol 90mg 30%
Sodium 1169mg 49%
Total Carbohydrate 20.6g 7%
Dietary Fiber4g 17%
Protein 23g
Vitamin A172% Vitamin C40%
Calcium12% Iron20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Sara Jones

Sara Jones says:

This soup is fantastic! I didn’t have any kale so I used some of celery greens which added great flavor. The meatballs are so flavorful, I added a little extra garlic because you can never go wrong with more garlic!!

Image of France Cevallos

France Cevallos says:

Recipe submitter here....if you are getting odd ingredient amounts (ie: 3/4 egg), make sure you selected 8 servings to get the correct ingredient amounts how I originally wrote the recipe. For some reason it defaults to 6 servings, hence the strange amounts.

Image of Mikila Zaorski

Mikila Zaorski says:

Turned out very delicious! I was afraid I’d made my meatballs too big and got paranoid about them not cooking all the way through, so I just cooked for 10 mins. Wasn’t a problem. My only issue was prep time. 30 minutes? Ha! Not for this one! Def over an hour for me. But I am no pro.

Image of Antonia George

Antonia George says:

Delicious soup, flavorful, and great for fall. I used greens instead of kale, and I really loved the flavor it added. Served perfect with garlic bread on a cool fall evening!

Image of Nathalie D

Nathalie D says:

I used ground chicken to make the meatballs, nothing fancy about them. That was ok though because the lemon soup more than made up for it. Solid meatballs and a flavor packed soup is a winning combo. The best part, being able to cook everything in a single pot. The batch also makes a lot so you'll definitely have left overs if you're not feeding at least 4 adults.

Image of Ivonne Norman

Ivonne Norman says:

So while this dish was amazing 😊 I found it difficult to cook turkey meatballs in the MP as directed by this recipe. When I attempted to move meatballs to cook the other side, they stuck to the bottom of the pot and would at times, crumble apart. I’m going to make this again but this time I’m cooking the meatballs separately in the oven and add them in later.

Image of Debbie Bullard

Debbie Bullard says:

Uh, 3/4 of an egg? 3/4 of a 15 oz can of beans ( = 1/2 cup, 3/4 cup, what?)? Really? Very difficult for a novice cook to follow. I told my beginner level 12 yr old dtr to use 1 lb turkey, 1/3 cup crumbs, ONE egg, and a whole can of beans! And she made an excellent soup. Her confidence restored. The recipe is otherwise delish! And a keeper. *** and she has become a pressure cooker queen in the last year!!!